New Recipes
Ice Cream Pudding
Serves: 12 - 14 Prep time: 20 minutes INGREDIENTS 200g gingerbread biscuits, roughly chopped 100g candied orange, finely sliced 75g dried cranberries 75g pistachios, roughly chopped 50g dried cherries 300g tinned or frozen cherries, halved 1L vanilla ice cream, softened METHOD Place the chopped biscuits, candied orange, cranberries, pistachios, dried cherries & halved cherries into a large mixing bowl. Add the softened ice cream & gently fold until all ingredients are evenly combined. Spoon the mixture into a lined 2-litre pudding mould or bowl. Press the mixture down firmly & smooth the top. Cover & place in the freezer overnight, or until completely set. To serve, remove from the freezer & carefully turn out onto a serving platter (or serve in what you froze the pudding in!). Garnish with fresh or tinned cherries & serve immediately. TIPS Allow to pudding to stand at room temperature for 5-10 minutes before unmoulding for easier serving. Add drizzle of chocolate sauce or berry coulis for an extra indulgent finish. Swap pistachios for almonds or hazelnuts if preferred. TOOLS Festive Glass Serving Bowl Mixing Bowl Silicone Spoon Ice Cream Scoop Sauce Boat
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Scotch Fillet Steak with Chimichurri
Serves 4 Ingredients For the Chimichurri: 1 large bunch of parsley, finely chopped 1 garlic clove, minced 1 red chili, finely diced (adjust to taste) 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt, to taste Pepper, to taste For the Steak: 4 Scotch Fillet steaks (250g - 300g each) 2 tbsp olive oil Sea salt Cracked black pepper Method 1. Make the Chimichurri: Finely chop the parsley and place it in a mixing bowl. Mince the garlic and finely dice the chili, then add to the bowl. Stir in the red wine vinegar and season with salt and pepper to taste. Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside. 2. Cook the Steak: Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and brush lightly with olive oil. Season generously with sea salt and cracked black pepper. Heat a grill pan or barbeque over high heat. Cook steaks for 304 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and rest for 5-10 minutes. 3. Serve: Arrange the steaks on a serving platter and spoon over the chimichurri. Tools Acacia End Grain with Groove Chopping Board (38x26x5cm OR 51x38x5cm) Cast Iron Grill Plate BBQ Set Salad Bowl Set with Servers
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Olive & Rosemary Bread
INGREDIENTS 450g bread flour, plus extra for shaping 2 tsp instant yeast (or 1 sachet) 2 tsp of salt 375 mL lukewarm water 1 cup Kalamata olives, pitted & roughly chopped 2 Tbsp fresh rosemary leaves METHOD Prepare & proof the doughIn a large bowl, combine the flour, yeast & salt. Add the water along with the olives & rosemary & stir until a sticky dough forms.Transfer the dough to a lined proving basket or bowl lightly dusted with flour. Cover & leave in a warm place until it doubles in size, about 45 minutes to 2 hours.Carefully transfer the dough onto a sheet of baking paper, seam‑side facing down. Oven PrepPreheat the oven with cast iron pot to 250ºC (fan forced). BakeRemove the hot pot from the oven & carefully lower the dough (holding onto the edges of the baking paper) into the pot. Cover with the lid & bake for 30 minutes.Remove the lid & bake for a further 15 minutes, or until the bread is deeply golden & cooked through. TO SERVE Remove from the pot & cool on a wire rack for minimum 15 minutes before slicing. MAKE AHEAD TIP After the first rise, cover the dough & refrigerate for up to 2 days. When ready to bake, remove from the fridge & allow to reach room temperature for about 45 minutes, then continue from the preheating step. TOOLS Cast Iron Pot Cotton Reusable Bread Bag Bread Bin Acacia Wood Chopping Board Mixing Bowl
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Zesty Lemon Cream Pie
Serves 8-10 INGREDIENTS 250g digestive biscuits 125g unsalted butter, melted Pinch of salt 2 x 395g sweetened condensed milk ½ cup sour cream ¾ cup lemon juice 1 cup thickened cream ¼ cup icing sugar ½ lemon, thinly sliced, seeds removed (to decorate) METHOD Oven PrepPreheat oven to 160ºC. Prepare the basePlace the digestive biscuits into a food processor & process until they resemble fine crumbs. Alternatively, place them in a sealed zip lock bag & crush with a rolling pin to achieve the same consistency.Transfer the biscuit crumbs to a bowl, add the melted butter & salt, & mix until the texture resembles damp sand.Press the mixture firmly & evenly into the base & sides of a pie dish.Bake the crust for 8–10 minutes, until lightly golden & fragrant. Remove from the oven & allow to cool completely to room temperature. Make the fillingIn a large bowl, whisk together the condensed milk & sour cream until smooth. Add the lemon juice & whisk until thickened & well combined.Pour the filling into the cooled crust, smoothing & return to the oven. Bake for 6–8 minutes, just until set.Remove from the oven & allow to cool, then refrigerate for a minimum of 4 hours, or until fully set. TO SERVE Remove from the oven & allow to cool, then refrigerate for a minimum of 4 hours, or until fully set. Serve chilled. TOOLS Pie Dish Round Cream Light Gold 2 pc Stainless Steel Cake Server Set Blue & White Palampur Oven Mitt Wood Citrus Reamer
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Decadent Hot Chocolate
Serves 6-8 INGREDIENTS 4L full cream milk 1 cup quality cocoa powder 1 cup caster sugar ½ tsp sea salt METHOD Place all ingredients into a 4L Cast Iron pot & whisk well to combine. Heat gently over medium heat, stirring occasionally, until hot & steaming. Do not boil. Reduce to the lowest heat setting & serve directly from the pot. Decorate with your choice of toppings.
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Chicken Soup
Serves 4-6 INGREDIENTS 1 whole cooked rotisserie chicken 3 tbsp olive oil 3 large carrots, peeled & diced 3 celery stalks, diced 1 very large onion, finely diced 8 garlic cloves, minced Large pinch of salt 1L chicken stock 4 cups water (1 litre) 1 bay leaf 2 cups short pasta or noodles of choice (we used spirals) Juice of 1 lemon, plus extra to serve ¼ to ½ cup fresh dill, chopped METHOD Prepare the chickenRemove & discard the skin from the rotisserie chicken. Shred the meat into bite-sized pieces & set aside. Sauté vegetablesHeat the olive oil in a large cast-iron pot (approximately 4.6L) over medium heat. Add the carrots, celery, and onion & cook, stirring occasionally, for 8–9 minutes until softened.Add the garlic & salt & cook for a further minute, or until fragrant. Add liquidsAdd the bay leaf, chicken stock, & water. Increase the heat to high & bring the soup to a boil.Reduce the heat to medium-low, stir in the noodles, & simmer for 10–15 minutes, or until the vegetables are tender & the pasta is al dente.Stir in the shredded chicken, fresh dill, & lemon juice. Season to taste, if needed.Serve hot with extra lemon juice on the side if desired. TOOLS Cast Iron Pot Garlic Crusher Kitchen Measuring Jug Wooden Sauté Paddle Lemon Squeezer
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Roasted Zucchini with Whipped Feta
Serves 6 as a side dish INGREDIENTS 4 zucchini, sliced lengthways into quarters (spears) Olive oil, for drizzling Salt & freshly ground black pepper, to taste 250g marinated feta 1 clove garlic Zest of 1 lemon 2 tbsp lemon juice 1 tbsp Greek yoghurt 1 to 2 tbsp olive oil from the marinated feta METHOD PreheatPreheat the oven to 200°C. RoastingArrange the zucchini spears on a baking tray. Drizzle with olive oil & season with salt & pepper. Roast for 15 minutes, or until tender & lightly golden. Prepare whipped fetaPlace the marinated feta, Greek yoghurt, garlic, lemon zest, lemon juice, and 1 to 2 tablespoons of the oil from the feta into a food processor or blender. Season with salt & pepper and process until smooth & creamy. To serveSpoon the whipped feta onto a platter or shallow bowl and drizzle with a little extra flavoured oil from the marinated feta. Arrange the roasted zucchini spears around the dip.Serve warm or at room temperature. TOOLS Non-stick baking tray Glass oil bottle Lemon squeezer Acacia wood salt pot
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COQ AU VIN
Serves 4-6 INGREDIENTS 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish METHOD 1. Prepare the chicken Place the chicken pieces in a large dish pour over the red wine. Cover refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt pepper. Working in batches, coat the chicken pieces in the seasoned flour cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot cook until softened. Add the garlic cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions) mushrooms cook for a further 3–4 minutes. Stir in the tomato paste cook for about 2 minutes, allowing it to darken slightly. Add the brandy deglaze the pot, scraping up any browning from the base. 4. Combine cook Return the chicken speck to the pot. Pour in the reserved wine add the bay leaves thyme. Bring to a gentle simmer. Cover the pot transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through the vegetables are soft. Remove from the oven. Discard the herbs bay leaves, then remove the chicken set aside. Place the pot back on the stovetop simmer the sauce to reduce thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce warm through. TO SERVE Serve garnished with chopped parsley a creamy bed of mashed potatoes.
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Roasted Cauliflower With Hummus
Serves 4-6 INGREDIENTS 1 cauliflower head, outer leaves removed 60mL olive oil, plus extra for drizzling Salt & freshly ground black pepper, to taste 450g hummus (we recommend pine nut hummus, for extra flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallots METHOD Preheat Preheat the oven to 220°C. Par cook & season Place the cauliflower in the microwave & cook on high for 8 minutes, or until just tender. Transfer the cauliflower to a baking tray lined with baking paper. Rub all over with 60mL of olive oil & season generously with salt & pepper. Roast Roast in the preheated oven for 30 minutes, or until deeply golden & crisp on the outside. TO SERVE Spread the hummus onto a large serving plate, running the hummus around the edge. Sprinkle with toasted cumin seeds & fried shallots. Place the roasted cauliflower in the centre of the plate & finish with a drizzle of olive oil. Serve warm as a sharing platter or side dish. TOOLS Non Stick Oven Tray Glass Oil Bottle Acacia Wood Salt & Pepper Mill
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Winter Spiced Mulled Wine
Serves 4-6 INGREDIENTS Peel of 2 oranges (large strips) Peel of 1 lemon (large strips) Peel of 1 lime (large strips) Juice of 1 orange 200g caster sugar 6 whole cloves 1 cinnamon stick 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) METHOD 1. Prepare the citrus: Using a vegetable peeler, peel large sections of zest from the oranges, lemon, & lime, avoiding the bitter white pith. 2. Infuse the base: Place the caster sugar into a large saucepan over medium heat. Add the citrus peels & squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves, & about 10 fine gratings of nutmeg. Split the vanilla pod lengthways & add it to the pan. 3. Dissolve the sugar with red wine: Pour in just enough red wine to cover the sugar. Stir gently & allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices: Increase the heat & bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low, add the star anise & remaining red wine. Gently heat for about 5 minutes until warm & aromatic, making sure not to boil. TO SERVE Ladle into heatproof glasses & serve warm. TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle
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Cucumber Tea Sandwiches
Makes about 15 round sandwiches. INGREDIENTS 250g cream cheese, softened 25g sour cream 1½ Tbsp fresh chives, finely chopped 1½ Tbsp fresh dill, finely chopped (plus extra fronds for garnish) Salt and freshly ground black pepper, to taste 15 slices soft white bread, crusts removed 30 thin slices cucumber METHOD In a small bowl, combine the cream cheese, sour cream, chives, and dill. Season with salt and pepper and mix until smooth and well combined. Lay the bread slices on a board. Using a round cutter (such as a scone cutter), cut two circles from each slice of bread. Spread a generous layer of the cream cheese mixture onto one side the bread round. Top each with two thin slices of cucumber, then gently press together if making sandwich pairs. Garnish with a small frond of fresh dill. Serve immediately or cover lightly and refrigerate until ready to serve. GET THE LOOK Scone CutterCake Stand
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Croissant Bake
INGREDIENTS 1 (10 oz) package of bacon 8 large croissants 8 eggs 2 cups milk 1 tsp garlic powder 1 tsp onion powder 1 tsp pepper 1 tsp salt 1 cup shredded cheddar 3 tbsp chopped chives METHOD 1. Cook the bacon:Fry bacon on stovetop. Transfer it to a paper towel to absorb excess grease, then chop into small pieces and set aside. 2. Prep the croissants:Tear each croissant into chunks. Lightly grease a baking dish, add the croissant pieces, and toast them in a 180°C oven for 10–15 minutes until slightly golden. 3. Make the egg mixture:While the croissants are toasting, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and 1 cup cheddar. 4. Assemble the bake:Pour the egg mixture evenly over the toasted croissants. Sprinkle the bacon on top, followed by the remaining cheese and the chives. 5. Bake now or later:You can bake the casserole immediately, or cover it and refrigerate overnight to bake the next morning. When ready, bake at 180°C for 50–55 minutes, then serve warm and enjoy! TOOLS Stoneware baking dishWhiskGrater
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